The only downside of the meal-on-peel-to-stone method is that it can make a mess of your oven in short time. I have to vacuum it out routinely or the fire alarm may sound off when baking after a few sessions. Try this, my preferred method: I find corn meal to be bitter. It doesn't make sense to me to use corn products when baking wheat based goods such as pizza and bread. I use old fashioned "Cream Of Wheat" (not instant) as my peel transfer aid. First sprinkle a tablespoon or two of flour on the peel and then add the cream of wheat to your satisfaction. For ease I keep a 1qt plastic beverage container with AP flour and cream of wheat already mixed. Give it a shake and use. Happy baking.

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